Good Food

This week on Good Food:

Six of America's 50 best restaurants are in California. Restaurant critic Tejal Rao reveals why Jacaranda, Comal, and Yeratmas Bakery & Deli made the cut.

Perilla's Jihee Kim makes a corn salad with yuzu and doenjang while Apricot Lane Farms' Nathan McCallie is losing avocados and picking lettuce early.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

In Happy Snacking, Don't Die, Alexis Nikole Nelson, AKA Black Forager, turns overlooked plants into cordials, cookies, and lox.

Farmer Megan Strom and chef Juan González talk about turning Mesa Agrícola, their farm-to-taco project, into one of America's best restaurants.

Connect with Good Food host Evan Kleiman on Substack.

KCRW’s Good Food partnered with Grocery Goblin for “In-Store Stories,” a series of readings this fall. The first in the series centered around the theme of lunchtime, where listeners filled the aisles at Sabzee Market in Encino. Vanessa Anderson shares why she chose the themes for her five storytellers. Chef Angel Dimayuga reveals their father’s uncredited idea for the McDonald’s Extra Value Meal and journalist Lauren Bethke eats nachos with a dominatrix and her gimp at an LA diner.

Egg is the theme for our next In-Store Stories event at Fresco Community Market on Sunday, October 18. Purchase tickets here.

This week on Good Food:

Growing up in wartime Beirut, Jad Youssef's family table was a refuge. In Lebnani, the chef shares the dishes that got his family through.

Date farmer Alvaro Bautista explains which of his seven varieties are "juicy juicies" while pastry chef Steph Chen of Sugarbear Bakes adds Medjools to a carrot cake.

Connect with Good Food host Evan Kleiman on Substack.

This week on Good Food:

Chef Meherwan Irani sold cars and imported jewelry before finding his true calling — bringing India's street food to the masses.

Khushbu Shah surveys LA's vanishing Indian lunch buffets for her new series, Value Meal.

Connect with Good Food host Evan Kleiman on Substack.